Peacock Pie | |
| 2 lb. | pumpkin |
| 1 small head | broccoli |
| 1/2 lb. | black-eyed beans |
| 2 | medium onions |
| 2 | medium zucchini |
| 1/2 C | freshly chopped coriander |
| 1/2 C | coconut cream |
| 2 T | sunflower oil |
| 1 T | lemon juice |
| 4 T | butter or margarine |
| 1 t | salt |
| Pinch | pepper |
|
Soak the black-eyed beans for one hour and then cook until tender (about 45 mins). Wash and cut pumpkin into small cubes (about 1 inch) and cook in a large pan of water until soft (about 10 minutes). Drain the water. Mash the pumpkin and add the butter. Cut zucchini in half and then into 1/4 inch slices. Heat sunflower oil; fry chopped onions in a large pan (until translucent) and then add zucchini. Sauté well for five minutes. Add remaining ingredients except the pumpkin and broccoli and transfer to a casserole dish. Slice the broccoli flowers into fan shape pieces and then parboil. Cover the casserole mixture with the mashed pumpkin and bake for 20 mins at 350° F. Remove from oven and arrange the broccoli fans on the mixture in an attractive pattern resembling peacock feathers. Bake for a further two minutes and serve with rice. Serves 4. Recipe courtesy of Sugarvine.com: Restaurants in Manchester http://www.sugarvine.com/Manchester/ | |